By Miro Uskokovic
Cake, cream, fruit, maybe a shot or two of liqueur: What’s not to like about a trifle? They’re easier to put together than layer cakes, and the flavor possibilities are endless. I always feel trifles come into their own in the summer.
I picture colorful fireworks, a fancy picnic blanket, and a giant bowl of billowy trifle somewhere to the side. So, for this recipe, I chose a summery combination of sweet berries and simple vanilla pound cake with a rich, almost cheesecake-like cream for a showstopping seasonal centerpiece.
Should You Make a Trifle a Day Ahead?
I usually assemble trifles and keep them refrigerated for a minimum of two hours and up to 24 hours before serving. You want to allow some time for all of the layers and flavors to meld — especially for the cake to absorb those sticky berry juices before serving. After this period, the berries will start getting mushy and the cream will become stiff and dry….
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